Sunday, November 26, 2017

ORANGE JELLY LAYERED ORANGE CAKE

Orange cake

Ingredients:

 Eggs -2
 Sugar - 1/2 cup
 Oil - 1/4 cup
 Non bleached all purpose flour - 1 cup
 Baking powder - 1 tbsp
 Orange zest - 1 tbsp
 Orange juice - 2to3 tbsp

Preparation:

 First beat eggs well and then add sugar and beat again.

 Now add oil and beat until fluffy.

 Mix baking powder and flour. Now mix with the egg mixture and add orange zest too.

 Add orange juice to get cake batter consistency. Pour in 20 cm pan.

 Bake in pre-heated oven for 25-30  minutes.

 Orange jelly

Ingredients:

Sugar - 1/4 cup
Water - 250 ml
Agar agar - 20 gram
Orange juice - 250 ml

Preparation:

Boil water and sugar.

When it comes to boil, add agaragar mixed with water.

When it comes to boil, remove from flame and add orange juice.

Pour in 20 cm plate and allow to set in refrigerator.

Layering:

Whip cream with orange zest and some powder sugar.

Slice cake into two and place in a serving tray.

Layer first layer of cake with cream, then jelly, cream and finally next layer of cake.

Coat the cake with  cream.

Store cool in refrigerator and serve cool.

Wednesday, November 22, 2017

MILLETS CHOCOLATE BANANA LOAF

Ingredients:

Eggs - 3
Brown sugar - 3/4 cup
Ragi / finger millet flour - 1 cup
Bajri / pearl millet flour - 1 cup
Baking powder - 2 tbsp
Overripe banana - 3
Butter - 1/4 cup
Chocolate - 150 gram

Preparation:
Beat egg and sugar until fluffy. 

Melt butter and chocolate together. 

Mash bananas. 

Mix butter mixture with bananas. 

In the egg mixture add flours and baking powder. 

When mixed well add banana mixture.

Pour in greasd and dusted loaf pan and bake for 50 minutes.


Monday, May 8, 2017

KAMBU / PEARL MILLET DRY FRUITS BREAD

Ingredients:

Kambu / pearl millet flour - 1 3/4 cup
Non-bleached all purpose flour - 1 3/4 cup
Sugar - 1/4 cup
Butter - 1/4 cup
Milk - 1 cup and more if needed
A pinch of salt
Active dry yeast - 7 grams
Raisins, candied orange peel, candied lemon peel, tutti fruity - each 1/4 cup

Preparation:
Take both flours, yeast and salt in a large bowl.


Warm together milk, butter and sugar until sugar dissolves and the mixture is warm enough to raise the flour but not hot.


Now mix this to the flour mixture and make a stiff dough. If necessary add more flour or warm milk. 


Finally add the mixed peel and raisins.

When mixed well cover and allow to raise it double.


Again mix well and shape it to a bread and allow to raise again. This can be placed in a sandwich tin too. In this mean time pre-heat the oven to 200 degrees Celsius.


When the dough is raised to double, brush milk over and bake for about 20 to 30 minutes. It takes about 30 minutes in a tin. This one is done in 25 minutes.


Cool in a cooling rack and serve.